Green Chile Chicken Enchiladas

An Original Recipe by Kitchen Kimberley

• 1 pkg. (20 oz.) Advance Fast Classics Flame Roasted Chicken Breasts
• 2 cans (4 oz. each) diced green chiles
• 1 can (15 oz.) green chile enchilada sauce, divided use
• 1 garlic clove, minced
• ½ c. sour cream, divided use
• 1 c. finely minced onion, divided use
• 8 oz. hot pepper jack cheese, shredded
• 8 oz. monterey jack cheese, shredded
• 12 yellow corn tortillas

Instructions

Cook chicken breasts according to package directions, either in microwave or oven; allow chicken to rest 5 minutes, then dice. Grease a 9 x 13-inch baking dish; set aside. Preheat oven to 350 degrees. In a mixing bowl, combine chicken, diced green chiles, one-fourth cup of the enchilada sauce, garlic, half of the sour cream, and half of the onion; stir to combine well. Next, place remaining enchilada sauce in a shallow dish, such as a pie plate. Dip each tortilla into the sauce, and then shake off excess. Place 2 tbsp. of the chicken filling into tortilla, and then top with 1 tbsp. of the shredded pepper jack cheese.  Roll, and place seam side down in prepared baking dish; repeat using remaining tortillas and filling. Stir remaining sour cream and onions into remaining enchilada sauce; spoon mixture over enchiladas in pan. Top with shredded monterey jack cheese. Cover dish with foil, and bake for 20 minutes; remove foil and continue to bake another 10 minutes, or until hot and bubbly. Enjoy!